Jahrom Premium Natural Lime Juice Concentrate

Total acidity ranges between 35% and 45% calculated as anhydrous citric acid. It is quantified via acid-base titration against sodium hydroxide to an 8.1 pH endpoint, verified in the laboratory COA.

Excess peel oil causes harsh astringency, cloud sedimentation, and bitter off-notes in beverages. Keeping it below 0.05% ensures clean, fresh citrus brightness without bitterness.

Jahrom's subtropical climate and intense solar exposure maximize organic acid concentrations, resulting in high flavoring potency and superior cost efficiency per unit in production formulations.

To prevent non-enzymatic browning and aroma degradation driven by active acids, storage must strictly be at -18°C. Marine and overland transits require continuous sub-zero refrigerated reefer containers.

Drums feature heavy-gauge cold-rolled steel coated internally with food-grade acid-resistant epoxy. Inner multi-layer barrier aseptic foil bags contain 220 kg net weight, secured on treated export pallets.

Yes; its high natural citric acid and microbial-inhibiting, pH-buffering properties make it extremely effective in mayonnaise, marinades, meat cures, and canned acidic condiments.

Factory buyers and import procurement managers can submit tonnage inquiries and desired delivery terms via iranco.com; the IRANCO export desk issues formal proformas and technical sheets within 48 hours.